Cold Brew Concentrate
Overnight cold brew using the 12-cup French press as an immersion vessel. Very coarse grind steeped 16-20 hours for a smooth, low-acid concentrate.
- Chocolate
- Sweet
- Full-bodied
- Medium roast
- Dark roast
- Long
- Beginner
- Total
- 1081:00
- Ratio
- 1:8
- Coffee
- 150 g
- Temp
- 20 °C
The Cold Brew Concentrate recipe by Specialty Coffee Association for the French Press 12 Cup uses 150 g of coffee and 1200 g of water (1:8 ratio), at 20°C, with a target brew time of 1081:00.
Parameters
- 150 g
- Coffee
- 1200 g
- Water
- 1:8
- Ratio
- 20 °C
- Temp
- 9 extra coarse
- Grind
- 18h
- Total
- 8
- Servings
Method
-
0:00Pour
Pour 300g room-temperature water over grounds, just enough to cover. Stir to saturate evenly.
+300g 15s Slow -
0:15Pour
Add remaining water to 1200g total. Do not stir again. Place lid with plunger raised. Cover.
+1200g 30s Slow -
1080:00Wait
Break apart surface crust. Press plunger down slowly until it rests just above the coffee bed.
-
1081:00Done
Pour concentrate into airtight container. Discard grounds. Dilute 1:1 with water or milk to serve.
Notes
More French Press 12 Cup recipes
-
Bloom and Break
1:15.4by Specialty Coffee Association
- Chocolate
- Balanced
Total 12:30 Temp 96°C -
Cold Brew Large Batch
1:6by Specialty Coffee Association
- Chocolate
- Sweet
Total 18h Temp 4°C -
Large Cupping-Style French Press
1:16.1by Specialty Coffee Association
- Balanced
- Sweet
Total 10:10 Temp 93°C -
Dark Roast Large Batch
1:18by Specialty Coffee Association
- Chocolate
- Caramel
Total 3:30 Temp 88°C -
Flash Iced Batch
1:10by Specialty Coffee Association
- Balanced
- Fruity
Total 8:30 Temp 96°C
Other French press methods
More by Specialty Coffee Association
-
Bloom and Break
1:15.4French Press 12 Cup
- Chocolate
- Balanced
Total 12:30 Temp 96°C -
Cold Brew Large Batch
1:6French Press 12 Cup
- Chocolate
- Sweet
Total 18h Temp 4°C -
Large Cupping-Style French Press
1:16.1French Press 12 Cup
- Balanced
- Sweet
Total 10:10 Temp 93°C -
Dark Roast Large Batch
1:18French Press 12 Cup
- Chocolate
- Caramel
Total 3:30 Temp 88°C -
Flash Iced Batch
1:10French Press 12 Cup
- Balanced
- Fruity
Total 8:30 Temp 96°C
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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100g
+50g Add water